After completing the 21 Day Fix I find myself always recreating the Salad Dressings I think they taste light but just the right amount of oil bland to leave you feeling satisfied. Try out some of these mouthwatering salads. These dressings are perfect for a wonderful salad, steamed fish or grilled chicken and feed.
Creamy/Thick herb dressing for salads or veggie dip!
Minutes to Prepare: 10
Minutes to Cook: 2
Number of Servings: 12
1 medium avocado, cut into chunks
1-1/2 C nonfat plain greek yogurt
4 Tbsp finely chopped parsley
3 Tbsp fresh lemon juice
1 dash of white pepper
1/3 C extra virgin olive oil
Place all ingredients in blender, except for the olive oil. Blend until smooth. Slowly add in the oil and blend well. Store in the refrigerator, tightly sealed/covered until ready for use.
Serving Size: 12 servings, 6 tsp each serving
6 tbsp of balsamic vinegar
1/4 cups of fresh lemon juice
1 tsp. of raw honey ( or pure maple syrup)
2 tsp. Dijon mustard
6 tbsp. of extra virgin olive oil
1. Combine vinegar, lemon juice, and honey in a medium bowl, whisk to blend.
2. Stir in mustard and mix well
3. Slowly add oil while whisking and mix well
Tip store in covered container in the refrigerator. If dressing thickens when cold hold at room temperature for 30 minutes before serving.
Dijon Vinaigrette Dressing
3 tbsp red wine vinegar
3 tbsp lemon juice (fresh is best but I use concentrated most of the time)
3 tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp sea salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil
In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
Store in the fridge, covered and take out 30 minutes prior to serving so it softens a bit. Or, if you forget to do that (like I always do), zap it in the microwave for 5 seconds.